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FEATURES 1/10 - 1/16

January 11, 2019

SALAD VERT - baby green rosette lettuce, spinach, haricot vert, cucumber, avocado, lemon vinaigrette 11(v)(gf)

MUSHROOM TACOS ADOBADO - guajillo and chipotle pepper spiced oyster mushrooms, lettuce, tomato, charred tomato salsa and cilantro on blue corn tortillas. Served with Saffron basmati rice and house salad. 16(v)(gf)

AHI TUNA SANDWICH - 5 ounces sushi grade ahi tuna, lettuce, tomato, red onion, chipotle aïoli, house bun and choice of side. 16

POACHED PEAR - red Seckel pears, merlot-chai reduction, vanilla-thyme-crémeux, fresh berries. 7(v)(gf)

LOCAL INGREDIENTS:

El Paso Verde:
sunflower sprouts, fluorescent arugula microgreens, red veined sorrel, rambo radish, cherry tomatoes, baby green rosette lettuce

Myers Mushrooms:
oyster mushrooms

Desierto Verde:
astro arugula

REVOLVING WINES OF THE WORLD

ILLUMINATI RIPAROSSO,
Montepulciano d'Abruzzo, Italy
full bodied, ripe, with notes of dried cherry and a grippy finish,
great with savory winter dishes
9g 27b

DOM GUILLOTERIE SAUMUR BLANC "ELEGANCE"
Loire Valley, France
very energetic white, with notes of ripe white fruit, citrus, and flowers with a zippy acidic finish, wonderful example of chenin blanc.
13g 39b

(v)- dish is or can be made vegan
(gf)- gluten free

AVAILABLE THESE DATES ONLY AND ARE LIMITED IN QUANTITY

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